Looking for a stress-free dinner made using Progresso® reduced-sodium chicken broth? Then check out this hearty chicken, barley and veggie soup ready in 30 minutes!
Chicken-Vegetable-Barley Soup
- Prep Time 25 min
- Total 30 min
- Servings 8
- Ingredients 7
Ingredients
- 5 cups Progresso™ reduced-sodium chicken broth (from two 32-oz cartons)
- 2 cups shredded deli rotisserie chicken breast (from 2-lb chicken)
- 1/2 teaspoon kosher (coarse) salt
- 1/2 teaspoon freshly ground pepper
- 1 bag (16 oz) frozen vegetables for soup with tomatoes
- 3/4 cup uncooked quick-cooking barley
- 2 cups chopped fresh baby spinach leaves
Make With
Progresso Broth
Instructions
-
Step1In 5-quart Dutch oven, stir together broth, chicken, salt, pepper and frozen vegetables. Heat to boiling. Stir in barley; reduce heat. Cover; simmer 10 minutes, stirring occasionally.
-
Step2Remove from heat; stir in spinach. Let stand 5 minutes before serving.
Nutrition
160
Calories
3g
Total Fat
16g
Protein
18g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 160
- Total Fat
- 3g
- 0%
- Saturated Fat
- 1g
- 0%
- Sodium
- 490mg
- 0%
- Total Carbohydrate
- 18g
- 0%
- Dietary Fiber
- 3g
- 0%
- Protein
- 16g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1 Starch; 1 Vegetable; 1 1/2 Lean Meat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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